It’ll Huff, and Puff, and Blow Your Mind: Big Bad Wolf

It’ll Huff, and Puff, and Blow Your Mind: Big Bad Wolf.

I went to the newly opened gourmet charcuterie, Big Bad Wolf, on Wakefield Street the other day. We were meeting up for a coffee and a catch up (turned out to be a Mike’s Organic Lager in the end – bloody good drop, by the way). Whilst I was parking the car my friend text me. “It’s very meaty,” she informed me.

This is the thing with charcuteries, they are very meaty. So, if you’re a vego, this might not be the most ideal place to come looking for lunch. Charcuterie, after all, is a branch of cooking that is devoted to prepared meat products. Salami, terrines, pates, cured hams, and other delicacies of that nature. Very meaty indeed, but also incredibly tasty.

Big Bad Wolf’s co-owner, Gabriel Hall, ran off a few of the beautiful meats that he had on offer whilst he cracked the beers. “We’ve got a range of stuff. Rillettes and terrines and pates, and they’re made from a variety of animals. We have hare, lamb, pork, duck and tahr (mountain goat).”

And it all looked delicious. However, what I was most impressed with was just how locally sourced everything was. The pigs are free range and sound like the have the time of their lives before being brought to the Big, Bad, Wolf. The sausages are all made in house with ingredients procured from around the Wellington area. There is a butchery out the back, and all the meats are cured or hung in house too. It really is a local operation, and I think that’s an integral part of the experience.

Even the building itself is made up of local, recycled materials, with the bricks dating back to 1875.

Gabriel raps his knuckles on the counter he’s leaning on as he slides me the two beers. “This is actually made from the stairs in my mum’s old place!”

And the place is popular for how relatively specialised it is. Whilst my friend and I were in there, more than a few customers came in searching for the infamous hot pork rolls with sauerkraut.

“We put a pig on a spit at about seven-thirty in the morning,” Gabriel tells me, “and that’s ready by about twelve. Just in time for lunch, which goes ’till two.”

Unfortunately, I wasn’t able to stick around for the hot pork roll, so I can’t give you a bite by bite post-consumption analysis. From the amount of people lining up though, they looked pretty damn popular. I think it’d be a great idea if you got yourselves down there to try them first hand, then report back to me. I’ll tell you this though, you can’t go wrong washing it down with the Organic Lager from Mike’s Breweries.

I can’t wait to get back to Big Bad Wolf, the place has left me hungry for more. It’s a welcome addition to the already versatile selection of eateries that Wellington has to offer.

‘Little pig, little pig, let me come in.’

‘No, no, by the hair of my chiny chin chin.’



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The closest I have come to a "Bouchon" in NZ, great rustic food although the environment is a little to classy to make it a real bouchon as one can find in Lyon. Not for the faint hearted since the entire animal seems to be available. Tried a three course dinner menu. Exceptional value for money and the wait staff were reasonably attentive. Downside was the somewhat eyewatering prices of the wine.
The lunchtime roast pork sandwich is also quite wicked.

By John Gardner, 7 March 2013


Sounds like a place I HAVE to visit. I'm a carnivore and I love places like this. What would you suggest in their menu?

By ralph, 6 August 2013


I have heard a lot about this place. I think Ill try it out... despite those who have bad reviews of it. Ill see for myself.

By cara, 27 September 2013

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